Apple and cinnamon pancakes

These are 5.5 points per serve and you could make them less of course but i like them like this for a sometimes food.

Cooking Time
16 minutes
Ingredients (serves 4)
1 1/4 cups wholemeal self-raising flour
1 tablespoon caster sugar*
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup reduced-fat milk
2 eggs
1 teaspoon vanilla essence
olive oil cooking spray
2 pink lady apples, quartered, cored, thinly sliced
4 scoops low-fat vanilla ice-cream, to serve
Method
Sift flour, sugar, baking powder and 1/2 teaspoon cinnamon into a bowl (add husks left in sieve to bowl). Make a well in the centre.
Using a fork, whisk together milk, eggs and vanilla in a jug. Pour into well and mix lightly with a fork until just combined (do not overmix).
Heat a large, non-stick frying pan over medium heat. Spray lightly with oil. Pour 1/4 cup batter into pan and gently spread to about 12cm diameter. Working quickly, top batter with 1 layer apple slices. Cook 2 pancakes at a time for 2 minutes. Carefully turn and cook for a further 2 minutes or until firm to touch. Place on a plate. Cover to keep warm while cooking remaining pancakes. Serve warm sprinkled with a little of the remaining cinnamon and a scoop of ice-cream